Monthly Archives: March 2019
We have another winner in the ongoing tale of cooking from Dorie Greenspan’s new book Everyday Dorie. With this installment, a double-crust of puff pastry is stuffed with thinly sliced potatoes, garlic, herbs and cream. What could be wrong with that?
I will quibble with labeling this one as anything close to an “everyday” dish. It’s not hard to prepare, but it needs to cook for a looooong time. I didn’t read the recipe thoroughly and didn’t start early enough to accommodate the 2 hour cooking/resting time required AND eat it for that night’s dinner. I can say that it’s really good reheated the next day and the one after that, so it must be spectacular fresh from the oven. With all the cream, it’s also rather rich for every day.
Company-worthy, potato tourte is a drop-dead gorgeous. The burnished crust is the perfect advertisement for the tender melting potatoes inside.
Though the recipe doesn’t specify, I’m glad I opted for a deep tart pan instead of the usual shallow one I use. Two pounds of potatoes makes a thick pile of potatoes. If I’d used the shallower pan, only half the potatoes would have fit.
We ate this for lunch with a leafy salad and for dinner with duck confit and asparagus. There’s a little bit left that we’ll try with breakfast. Suiting any meal might be an alternate definition of everyday.
March came in like a lion this year! On Monday, Mother Nature dropped just over a foot of snow, just in time for the annual Town Election. School was cancelled and the library was closed, but the election went on. Kudos to Howard for waking up early enough to snow blow a clear path to the road so I could be on time for my all-day shift as an Election Inspector. Despite the weather, once the snow stopped, we had higher-than-projected turnout. Democracy in action!
Leeks Vinaigrette. We’ve seen this one before though the first time for Cook the Book Fridays. Whole leeks steamed until tender and then doused in tangy vinaigrette. This version, Leeks with Mustard-Bacon Vinaigrette, from David Lebovitz’s My Paris Kitchen has the added bonus of bacon in the dressing and chopped eggs on top, giving it a breakfast-y feel.
I grew leeks last summer in my backyard garden. I harvested the entire crop before the ground froze in December and have been steadily working my way through my supply. The leeks were medium-sized – not the giants found in the grocery store this time of year, but not the pencil-thin ones I love in the summer. This was a good way to use up the last of my store.
I admit that I’m always a bit baffled by this dish. It tastes great, but it’s awkward to prepare. You have the clean the leeks which involves slicing them almost to the root, making them hard to handle. You need to top off the ends to allow them to fit in the pot. They don’t really fit in a steamer. You are supposed to toss the cooked leeks with dressing. How do you do that? I found it was more like rolling them around to coat. I arranged the leeks vinaigrette on a platter, but serving it was a comedy show all its own. Then, we both sliced the leeks into manageable lengths. Why not start with that before cooking, tossing, serving, etc.?
So, I made it, we enjoyed it, but I still don’t get it. Maybe you need to be French to understand…